Kerrievis (ingelegde vis)

Paasfees is naby, begin om nou jou kerrievis te perfek.
 
curried fsih

Recipe from: 2009
Preparation time: 30 miutes
Cooking time: 45 minutes
 
 

Ingredients

 
  • 1.75
    g
    geelbek, kabeljou, koningklip of enige ferm wit vis
  • sout en peper
  • 125
    ml
    (½ k) suiker
  • 45
    ml
    (3 e) matige kerriepoeier
  • 15
    ml
    (1 e) borrie
  • 20
    ml
    (4 t) sout, of na smaak
  • 2.5
    ml
    (½ t) rooipeper
  • (opsioneel)
  • 750
    ml
    (3 k) asyn
  • 125
    ml
    (½ k) water
  • 4 middelslag-uie, in dun ringe gesny
  • 6 gekneusde suurlemoenof
  • lourierblare
Servings: Change Serving
 
 

Method

 
1. Berei die vis voor* en sny in mootjies.
2. Strooi sout en peper liggies oor.
3. Meng die suiker, kerriepoeier, borrie, 20 ml (4 t) sout, rooipeper (indien gebruik), asyn en water in ’n groot platboomkastrol (nie ’n yster- of aluminiumkastrol nie).
4. Voeg die uieringe en suurlemoenblare by en kook 20 - 30 minute.
5. Sit die vismootjies versigtig in die mengsel sodat almal bedek is en kook nog 20 minute of tot vis goed gaar is. Skep af en toe van die kerriesous oor die vis en draai die mootjies om, indien nodig.
6. Pak die vis in lae in bottels of ’n erdebak en giet van die warm kerriemengsel oor
elke laag sodat dit heeltemal bedek is.
Giet die res van die sous bo-oor en laat afkoel. Verseël en bêre op ’n koel plek. Die vis sal ná 2 of 3 dae geëet kan word.

WENK


• Indien verkies, kan enige van die volgende speserye en geurmiddels na smaak
bygevoeg word: heel koljandersade, swartpeperkorrels, heel wonderpeper, naeltjies,
brandrissies of vars gemmer.
 
 

Read more on: fish/seafood  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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